1/3 Photos of Indian Rice Pudding
When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.
My Private Note
Units: US | Metric
- 1In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
- 2Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
- 3Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
- 4Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
- 5Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- 6Serve chilled or at room temperature.
- 7Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
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Nutritional Facts for Indian Rice Pudding
Serving Size: 1 (139 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 423.4
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 16.6 g
- Cholesterol 46.8 mg
- Sodium 45.0 mg
- Total Carbohydrate 42.1 g
- Dietary Fiber 1.7 g
- Sugars 24.6 g
- Protein 7.0 g